Lemon Sheet Cake

If you’re looking for an easy lemon cake recipe, look no further! This super moist and delicious Lemon Sheet Cake recipe topped off with a tasty lemon buttercream frosting is our new favorite dessert! It’s perfect for feeding a crowd!

Easy Lemon Cake Recipe

Helloooooooooooo! It’s me, Lily again! Did you miss me? I know… it seems like a long time since the last time I posted. 😉 So, how did your Spring break go? Mine was so fun! My friend, Raylee, came into town and we did so many cool things. My favorite thing that we did was Sea World. The best ride was called Steel Eel! It’s a super fast roller coaster!! I went on it 3 times. It was amazing!! Speaking of Spring Break, it’s Spring!! Spring time makes me think of fruit and lemons and the dessert we are sharing today. It’s Lemon Sheet Cake! This Lemon Sheet Cake is one of the easiest lemon cake recipes you will ever make!

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The reason why it’s so easy is because we used a lemon cake mix that came out of a box! It also has pudding mix in it, which makes it so good. There were only a few other ingredients we put in the cake besides those. The best part is the lemon buttercream frosting on top. This lemon cake is SO delicious and creamy!! I already told my mom I want to make this again. I think it’s the perfect dessert for Spring and for Summer!!

Check out that creamy lemon frosting!!

How to Make Lemon Frosting:

Like I said, one of my favorite parts about the cake is the super yummy lemon buttercream frosting on top! Here’s what you’ll need…

1/4 cup butter, softened

4 oz. cream cheese (softened)

2 cups powdered sugar

2 TB lemon jello mix

1 teaspoon vanilla

1 TB lemon juice (you can use more if you want more lemon taste)

a few teaspoons lemon zest

1-2 TB milk

Start by creaming together the butter and cream cheese. Add the powdered sugar, vanilla, lemon jello mix, lemon juice, lemon zest and milk. Beat until the frosting is creamy and smooth. And that’s it! Easy peasy.

This cake is perfect for the ultimate lemon fan. I haven’t always loved lemon, but I DO love this cake. It’s so delicious and so moist!

Easy Lemon Cake Video:

And for more lemon treats, check out:

Lemon Sheet Cake Recipe

If you're looking for an easy lemon cake recipe, look no further! This super moist and delicious Lemon Sheet Cake recipe topped off with a tasty lemon buttercream frosting is our new favorite dessert! It's perfect for feeding a crowd!

Course
Dessert

Cuisine
American

Prep Time10minutes

Cook Time25minutes

Total Time35minutes

Servings24

Calories4181kcal

AuthorLil' Luna

Ingredients

Cake

1boxlemon cake mixplus ingredients on box

1cupbuttermilk

3ozwhite chocolate pudding

Frosting

1/4cupbuttersoftened

4ozcream cheesesoftened

2cupspowdered sugar

2tbsplemon jello mix

1tspvanilla

1tbsplemon juiceyou can use more if you want more lemon taste

2-3tsplemon zest

1-2tbspmilk

Instructions

Preheat oven to 350.

Add lemon cake mix and pudding mix to a medium bowl.

Add buttermilk plus the ingredients on the back of the cake mix box and beat until well combined.

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

I made this for Easter dessert and everyone loved it. It was so lemony, light and delicious! Would love to be able to cut the recipe down to make just an 8 x 8 cake when it is just the two of us, ingredients and bake time? Any suggestions! Thank you so much for posting this recipe

Just looking at the lemon cake mix and it calls for 1C of water. This may be a dumb question but do you use that and the cup of buttermilk?? I want to make this tomorrow for our Memorial Day picnic…. thanks!!! It just seems like a lot of liquid. Thanks for sharing this recipe, looking forward to trying it!!

I made the recipe exactly as outlined, but my cake fell. I think that there’s too much liquid with the buttermilk and water. I hope it still tastes good, next time though I think I will try cutting back on the water

Mine fell too. When I inserted a toothpick for doneness at 23 minutes it wasn’t ready. I did the toothpick test again 5 minutes later and the toothpick came out clean. It looked perfect but fell within 5 minutes. It’s almost as if it’s not done, as it is very flat and dense when I cut into the cake. Bake time of 23-35 minutes is pretty broad. Should I have baked it longer? Would this have prevented the cake from falling? Flavor wise, it’s fantastic….just doesn’t look like a cake…not fluffy at all. I’d like to make again. It looking for tips or suggestions on how to not have the cake fall.

There are lots of reasons for a cake to fall in the middle after baking…too little or too much liquid, other ingredients like baking soda. I haven’t had that issue, but I would google ways to prevent it. The baking time is varied, because all ovens are different or higher altitude. I always start with the least amount, then add a couple minutes at a time. You can always keep baking it, but once burned, you can’t take that bake. I hope that helps. I wish I knew the answers.

Just have a quick question on the lemon sheet cake recipe: You mention the white chocolate pudding mix in the cake batter. Then you mention the lemon Jello mix for the icing. I want to make sure that I bought the correct mix for each. Do you just use the Jello lemon mix and not the lemon pudding mix for the icing?

Hi.
I am in the process of making the lemon butter frosting. Help!!!
Please!!! It is not creamy, it is coming out more soupy. I don’t know what to do to make it more creamy. I followed your directions and used all of the ingredients. Any advice/suggestions???
If not, I’m on my way to buy store bought frosting :-0

This recipe is excellent. I made it for work and everyone loved it and was gone quickly. I made it 2 days ago and now I’m making it again for my family. This is going to be a staple. I used the Duncan Hines lemon signature box of cake mix and the hershey’s brand of white chocolate pudding mix and did everything as directed in above recipe. I read the other comments and made sure to bake 35 minutes and came out perfectly. 25 minutes wasn’t long enough. I would highly recommend this recipe and normally dont comment but wanted to help others know this is a great cake.

THIS IS THE FIRST CAKE I HAVE MADE. I HATE DRY CAKE SO I WANTED A RECIPE FOR A MOIST CAKE. IT TURNED OUT GREAT. I FORGOT IT WAS IN THE OVEN SO I COOKED IT FOR 45 MINUTES, WHICH WORKED OUT PERFECTLY ACTUALLY. family DEVOURED IT.